Ingredients
- 4 ounces of cauliflower florets in small pieces
- 4 ounces broccoli florets in small pieces
- 2 Zuchini cut in thin circles and in half
- 3 Ounces whole cherry tomatoes
- 1 Yellow bell pepper cut in small squares
- 1 Red bell pepper cut in small squares
- 5 Ounces portabella mushrooms chopped
- 2 ounces fresh basil chopped finely
- 1 Tsp Pink Himalayan Salt
- 4 cloves Garlic minced
- 1/2 Tsp black pepper
- 10 Eggs with 1/2 cup coconut milk beaten together
Instructions
-
Preheat Oven to 350
-
Using a large Saute skillet put enough coconut oil to cover the bottom of the pan
-
Put all ingredients except for the eggs and coconut milk into the pan and saute for about 10 minutes stirring every minute or so
-
Grease a large round quiche pan with coconut oil
-
Pour vegetable mixture into the quiche pan
-
Gently pour egg and coconut milk mixture over the vegetables.
-
Bake in oven for 25 minutes and eggs are not runny on top
Recipe Notes
Serves 6-8
Ingredients
- 4 ounces of cauliflower florets in small pieces
- 4 ounces broccoli florets in small pieces
- 2 Zuchini cut in thin circles and in half
- 3 Ounces whole cherry tomatoes
- 1 Yellow bell pepper cut in small squares
- 1 Red bell pepper cut in small squares
- 5 Ounces portabella mushrooms chopped
- 2 ounces fresh basil chopped finely
- 1 Tsp Pink Himalayan Salt
- 4 cloves Garlic minced
- 1/2 Tsp black pepper
- 10 Eggs with 1/2 cup coconut milk beaten together
Instructions
-
Preheat Oven to 350
-
Using a large Saute skillet put enough coconut oil to cover the bottom of the pan
-
Put all ingredients except for the eggs and coconut milk into the pan and saute for about 10 minutes stirring every minute or so
-
Grease a large round quiche pan with coconut oil
-
Pour vegetable mixture into the quiche pan
-
Gently pour egg and coconut milk mixture over the vegetables.
-
Bake in oven for 25 minutes and eggs are not runny on top
Recipe Notes
Serves 6-8
